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Month: March 2016

Tarragon, mustard and vermouth make a wonderful sauce combination and perfect when paired with chicken and mushrooms!

If you don’t have vermouth, you could substitute this with wine, but I do like the unique flavour of the vermouth in this dish.

Tarragon is a perennial herb of the sunflower family and French tarragon is superior to Russian tarragon for culinary purposes, so look for French if you decide to grow your own as I do. A popular and versatile herb, tarragon has an intense flavour that’s a unique mix of sweet aniseed and mild vanilla. The leaves are narrow, tapering and slightly floppy, growing from a long, slender stem. It’s a key herb in French cuisine (an essential ingredient in Bernaise sauce), and goes very well with chicken, cheese and eggs. In this recipe I have used a combination of fresh tarragon leaves and dried tarragon flakes to achieve a more intense tarragon flavour.